Abstract
A halochromic sensor of cellulose acetate nanofibres and alizarin as a fish spoilage indicator in real time is described. The colour of this on-packaging sensor changes visually with an increase in the amount of total volatile basic nitrogen (TVB-N) and a rise in the pH value of product. Rainbow trout fillets were kept at refrigerator temperature (4 °C) for 12 days. TVB-N, pH, total viable count (TVC) and colourimetric tests were performed. Results showed that the pH, the TVB-N and the TVC increased with time. No colour changes were observed within 48 h, but after the fourth day, a very light brick colour on the nanosensor was observed. This colour became darker on the sixth day, representing actual pH changes. The colour of sensor tended towards violet on the 12th day; the colourimetric result proved the expected visual colour change in the electrospun nanosensor due to alizarin usage as a halochromic dye.
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Acknowledgements
The authors gratefully acknowledge the financial support from the Islamic Educational, Scientific and Cultural Organization (ISESCO) for the project entitled “Developing a novel pH-responsive electrospun nanosensor for monitoring the fish spoilage”.
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Aghaei, Z., Emadzadeh, B., Ghorani, B. et al. Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage. Food Bioprocess Technol 11, 1087–1095 (2018). https://doi.org/10.1007/s11947-017-2046-5
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DOI: https://doi.org/10.1007/s11947-017-2046-5